Quick & Cold Desserts


Who wants to be baking in this heat? Only a few. And who fancies dessert? All of us of course! Most of the ingredients are probably already present in your cupboard. So, with these simple recipes, requiring no baking at all, dessert is guaranteed for all the family! Who is preparing dessert for our BBQ evening? Me! Me! Me!


BlogPhotos7Lemon Curd Layered Cheesecake Cups


Makes 4 cups

10 Shortbread Fingers
1 Jar of Lemon Curd
1 Tub of Cream Cheese (200 Grams)
150ml of Vanilla Yoghurt
150ml of Whipping Cream
3 Tbsp Icing Sugar
Some Slices of Lemon
Handful of Fresh Blueberries
Few Mint Leaves

You shall need 4 dessert cups or 4 clear glasses.  Crush the shortbread fingers, keeping 1 or 2 to decorate for later.

In a mixing bowl, beat the cream cheese together with the sifted icing sugar till they are mixed. Add the whipping cream and beat until light and fluffy. Fold in the vanilla yoghurt.

Alternating the layers, first spoon the biscuits, then the cream cheese mix, then the lemon curd, and again the biscuit and lemon curd and cream cheese on top. Decorate with some blueberries, lemon slice and mint.


BlogPhotos6Chocolate Mint Ice cream Dessert


Serves 6

2 Dark Chocolate Chip Cupcakes
1 Litre of Vanilla Ice Cream
1 Packet Bourbon Creams
2 Bars of Mint Chocolate
A Few Mints
Some Springs of Fresh Mint

Make sure you have all your ingredients set out before you start. As you need to work with ice cream you need to assemble quickly.

First, layer with pieces of chocolate cupcake (or brownie) then spoon the ice cream as evenly as possible. For the topping, alternate with chunks of biscuits, chocolate and mints. If you are serving immediately, decorate with mint springs and serve. If not, freeze and add the mint springs later.


BlogPhotos8Watermelon Cups


Makes 2

Watermelon Chunks
2 Kiwis
Greek Yoghurt

In long glasses, replicate the watermelon scale of colours. First green, then white and finally red. Start with diced kiwi, spoonful of Greek yoghurt and finally chunks of watermelon.

This feature was published in our July/August ’13 issue of the foodie.